Seared Marinated Duck (Kamo Rosu)

Ease:: Medium
Serves:: 2
Prep time:: 24 hours 20 minutes
Cook time:: 15 minutes
Total time:: 24 hours 35 minutes

This easy Japanese recipe for marinated duck consists of duck fillet seasoned in soy sauce, mirin, and sake for a unique sweet/savoury flavour.

Ingredients

1 duck fillet, large

250ml soy sauce

250ml mirin

250ml sake

Method

Begin by scoring the skin of the duck fillet: cut 1 large duck fillet to be just deep enough to cut through the fat, but not enough to slice the meat.

Sear the duck fillet: Pre-warm a frying pan over a medium-high heat and don’t add any oil to the pan. Place your duck skin side down into the pan and cook until the skin is golden brown. Next, flip the duck over and sear the other side. We will be poaching the duck in the next step, so it’s OK if it’s not cooked all the way through, we just want to give the duck a lovely brown colour and help seal in the juices.

Prepare the sauce: Remove your duck and leave to one side and reduce the heat to medium and add the soy sauce, mirin and sake. Bring to a gentle simmer, scraping any browned bits with a spoon to incorporate them into the sauce.

Add the duck fillet to the pan: simmer for 12 minutes and set the duck to one side. Pour the sauce into a bowl and refrigerate, when the sauce has cooled skim any fat off the surface.

Marinate the duck and refrigerate it in the fridge: Place the duck in a separate container and add the sauce. Leave the duck to marinate for 1 day in the fridge. Serve sliced thinly with a drizzle of marinade.